Christmas Treats

Emma Parkin gives us some scrumptious sweet recipes to get us in the mood for Christmas.

Rich Christmas pudding with brandy butter
Serves 15

1tsp mixed spice
1/2 tsp grated nutmeg
1tsp salt
500g soft brown sugar
2 large oranges, grated rind
250g currants
500g sultanas
1kg raisins
500g fresh white breadcrumbs
100g glacé cherries
250g butter or margarine, melted
125g chopped blanched almonds
6 extra-large eggs
5tbsp black treacle
625ml milk

To serve Butter

1. 1 Sieve the flour, salt and spices into a bowl. Add all the rest of the ingredients except eggs, treacle and milk.
2. Mix well together and then beat the eggs into the treacle. Add to the dry ingredients and mix, adding the milk to make a soft consistency.
3. Turn into one large greased pudding basin, filling it three-quarters full. Press down well to get rid of any air bubbles.
4. Cover with a double thickness of greased greaseproof paper plus another lid of foil. Make a tie of string across the top of the bowl to make it easier to lift.
5. Put the pudding into a roasting tin containing about 5cm of boiling water. Cover with a tent of foil and cook in the oven at 150°C/gas mark 2. Cook the puddings in the oven for 5-6 hours and replenish the water if it boils down.
6. When the puddings are cooked. Remove the foil lids, but leave the greaseproof paper intact. Leave the pudding to cool. Cover with a fresh lid of foil and store in a cool, dry, dark place. (The puddings can be stored for more that 2 years, and require a further 3 hours boiling before serving.)
7. Melt brandy butter over the top of the pudding

Fat 20g, Carbs 158g, Energy 821kcal, Protein 12g Sodium, 0.5g Fibre 10g

Modern mince pies
Makes 6


15 red glacé cherries, quartered
50g fruit mince
45g marzipan
400g puff pastry
1 egg yolk
15ml water

1. Preheat the oven to 200°C/gas mark 6 and lightly grease a baking sheet.
2. Mix the cherries and fruit mince in a mixing bowl. Divide the marzipan into 30 pieces and roll each piece into a small ball. Cut out 12 squares of 7cm each from the pastry. Cut out the middle section of six squares, leaving a 1cm edge all around.
3. Place the six whole squares on the prepared baking sheet. Whisk together the egg yolk and water and brush the edges of the squares. Place the six pastry frames on top, pressing the edges together lightly.
4. Spoon the mince in the middle of the pies and top with about five marzipan balls. Cut out six star shapes from the leftover pastry and place on top of the pies. Brush lightly with the egg mixture. Bake the pies for 15-20 minutes or until puffed out and golden brown.

Fat 18g, Carbs 52g, Energy 376kcal, Protein 5g, Sodium 0.2g, Fibre 2g

Frozen lemon chocolate
Serves 8 -10

1kg white chocolate
500ml cream
500ml Greek yoghurt
15ml lemon zest
250g white marshmallows, chopped
250g white Turkish delight, chopped
icing sugar, to dust

1. Place the chocolate, cream and yoghurt in a saucepan over a low heat and stir until smooth. Set aside and cool. Beat for 15 minutes or until thick and creamy.
2. Fold in the lemon zest, marshmallows and Turkish delight, and spoon into a large loaf pan or a terrine dish. Freeze until set.
3. Top with a dusting of icing sugar before serving.

Fat 9g Carbs 111g Energy 808kcal Protein 10g Sodium 0.1g Fibre 0g